On Sunday, I decided to go back to a family tradition that we have somehow fallen away from over the past few years. I made a fancy Sunday dinner of beef roast, garlic mashed potatoes and Lion House rolls. To top off the fabulous food, I decked out the table in china, linens and crystal.
I thought my kids would really appreciate and recognize my effort in going back to our Sunday dinner tradition. You would think I'd know better by now.
For three hours straight, all they kept asking me was "Who's coming over for dinner?" or "What bad news do you have to tell us?" They refused to believe me when I explained to them why I was putting forth the extra effort. My 12-year old then pushed the limit by boldly stating, "But you never cook for us Mom!"
Yes, he is still alive.
I guess since I "never cook", my 12 year old must think last night's chicken dish appeared through the secret food portal I have to the Hogwarts' kitchen.
This chicken has a great rich, flavor from the coconut milk, then that same marinade gets cooked and makes the perfect sauce for the rice. Please don't skip out on the fresh lime juice and cilantro on top. It adds freshness to the dish and you will miss the balance of flavors without them!
Lime Coconut Chicken
recipe adapted from Fine Cooking, Winter 2006
2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I left 1/2 of it with the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinade in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I love it with jasmine rice!), pour over some of the cooked marinade and add a generous squeeze of lime and cilantro on top (don't skip out on this because it makes the dish!).